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Receta Baked Meringue Vesuvius
by Global Cookbook

Baked Meringue Vesuvius
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  Raciónes: 4

Ingredientes

  • 2 Tbsp. apricot preserves
  • 1 tsp warm pepper sauce
  • 4 x individual sponge cake c.
  • 1 pt (2 c.) ice cream
  • 3 x egg whites at room temperature
  • 1/2 tsp grnd allspice (7-oz) jar marshmallow creme
  • 4 x strawberries, cut into fans

Direcciones

  1. Combine apricot preserves and 1/2 tsp. warm pepper sauce in small bowl. Place sponge cake c. about 3 inches apart on cookie sheet. Brush with apricot mix. Place 1 scoop ice cream on each sponge cake. Freeze till hard.
  2. In a large bowl, beat egg whites till soft peaks form. Gradually add in remaining 1/2 tsp. warm pepper sauce, allspice and marshmallow creme, beating till stiff peaks form. Spread meringue proportionately over ice cream and sponge cake c., covering completely. Freeze.
  3. To serve, heat oven to 500 F. Remove meringue-covered sponge cake c. from freezer; bake for 3 or possibly 4 min or possibly till lightly browned. Garnish each with a strawberry fan and serve immediately.
  4. Makes 4 servings.